Which inspections, regulations and requirements are facing Croatian restaurants


first_imgHow much is the tax burden on the private sector does not need to be told in more detail, except that we are one of the most tax-burdened countries in the EU as well as VAT rates. As if that wasn’t enough, another reason for concern is the administration and various regulations, so it is common knowledge that every company should hire another person who would just follow the laws. And the various laws that burden the hospitality industry are not controlled by one, but by as many as nine State Inspectorates. Often the inspectors themselves do not know all the Laws, nor does the Tax Administration itself, but that is why all entrepreneurs must know everything and pay attention to every letter.Of course, we are all for the regularity of the market and respect for the Law, but the goal of the State should be to help the private sector to develop as well as possible, and not to put a weight on its feet. We can witness various absurd situations every day, a The cult of the Blue Oyster conveys a new story about the restaurant and the absurdity of our administration and inspection.So recently, a Zagreb restaurant had to remove part of the terrace, because of the furniture. After adding several different tables and chairs to the terrace, which they did not expand, for the new part of the offer, the inspector warned them that they were in violation. If the inventory from the restaurant is moved to another space, he explained, for each individual piece of furniture and equipment, the entire documentation must be re-created, even though all the documentation has already been made when purchasing the inventory. Moving one’s own property from one place to another is, therefore, treated in the bureaucracy almost as a new acquisition. Repeating all these bureaucratic details was too demanding for the daily amount of work that the team of that restaurant is facing and the fines are too high, so they simply decided to temporarily give up the new offer on the terrace. This absurd situation, unfortunately, is not even a part of what caterers, especially restaurants, face every day when it comes to bureaucracy.We talk to restaurant owners and managers almost every day. When you hear some details about the work and powers of inspections and the way regulations are passed and enforced, if tax policy towards catering is added to that, the fact that Croatia has this small number of excellent restaurants borders on wonder. It is even more amazing how many people who are complete amateurs of catering, embark on the opening of restaurants and bars, convinced that this is a business that brings big profits, and in a short time. Neither can be further from reality. One of the main problems highlighted by restaurateurs, in addition to the number and frequency of inspections, is the tragic misunderstanding of the nature of the hospitality business and the chaotic system. Powers have moved between different services several times, so in many cases they overlap. Sometimes it can happen that two different inspections come to the same restaurant for the same thing, for example sanitary and fishing inspections that have taken over some former powers of economic inspection and the like. Another, bigger problem that is more difficult to solve is the fact that a large number of non-binding recommendations of the European Union are directly incorporated into the Consumer Protection Act and the laws on the basis of which inspections work.  “What a restaurant owner in Italy or Spain can apply if they want is an obligation for us. This constant fear of inspections, tax policy towards catering, the amount of energy that bureaucratization takes away from our work and limiting the impact on the offer of restaurants, prevent the actual development of the scene. Not only does all this make us less competitive, but some are wondering if it makes more sense to do this business at all, ”say the restaurateurs we spoke to. This is certainly an incomplete, in fact anecdotal list of the various inspections and controls that Croatian caterers face. The list does not specify the requirements for the minimum technical conditions without which the restaurant can not work at all, and which are a topic in themselves.Tax inspectionSanitary inspection – checks general sanitary conditions, protection against non-ionizing radiation, application of the GMO Food Act, general health safety of food, utensils, equipment, waste disposal, health safety of imported food and inventory, etc. Work inspection – Labor inspectors at the entrance to the restaurant can show badges as police officers, interview employees, check whether reports and documentation related to employees correspond to the actual situation in the restaurant. Water inspection – checks whether the restaurant has a prescribed system of drainage and water protection, for example mandatory restaurant greases (all water from the kitchen passes through a device in which grease is deposited so that they do not get into the water supply system).Agricultural inspection – thanks to the fact that the menus of some restaurants are adorned with long lists of foods and ingredients of their dishes with allergies that could cause, control the origin, declarations and documentation for meat, new products in the restaurant, indications of origin and protected geographical origin, declarations and documentation for dairy products and olive oils, eggs, etc.Fisheries inspection – restaurant documentation on fish, declarations, freshness, origin, etc. It should be taken into account that fishermen are obliged to make their own documentation on the place of catch, weight, size, etc. for each fish they catch. Tourist inspection – checks whether all minimum technical conditions are met, whether the working hours of the restaurant are highlighted, where and what are the notices about the smoking ban, non-dispensing of alcohol to minors, etc. Each of these inspections can mean problems for the restaurant business, if the owner has not met all the requirements that change frequently. At one time, for example, the regulation was changed that a restaurant must have a prominent complaint book in a visible place. Instead, restaurants are required to inform guests in any other way that they have the right to complain and how they can do so. The seemingly simplified regulation, in practice, further complicated the lives of some restaurateurs, because the inspectors caught them in misdemeanors because the notices did not state which articles which laws guests can complain about, etc. Bureaucratization, as a favorite method of governing Croatia, is chronically stifling local entrepreneurship. And the situation is especially absurd when you consider that some of the biggest pressures of the state bureaucracy are in the sectors related to tourism, a branch on which the weak Croatian economic model directly depends and which is quite expensive, complex and difficult even without absurd regulations and implementation methods. business, especially when you take into account that direct Croatian tourism competitors work in much simpler and more rational conditions. Source: The cult of the Blue Oysterlast_img

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